CELERIAC
VENISON STEW
You’ll be able to get a decent piece of venison right now but because you can’t be sure if it has been hung long enough, now you need to give it a while to break down the heavy fibres. One thing you can do is to leave it at the back of the fridge for [...]
CURRIED CELERIAC SOUP
Looking like Medusa’s head, with it’s muddy, gnarled roots, celeriac occupies a rather unglamorous place in the vegetable department. But its mustardy, aniseed flavour brings great rewards. For me Celeriac is way higher up the list than parsnips. Something the Belgian and I will never agree on. Peel and slice a celeriac root and simmer [...]
LAMB STEW WITH COUSCOUS
Slice two onions and soften them in oil. Add big cubes of lamb neck until beginning to brown on the outside. Next turn the lamb in a little flour, fresh thyme leaves and cayenne pepper. Continue to brown and let the pan get a bit gooey, then cover with water and red wine. When bubbling [...]
DINING
ISLINGTON BARN
It struck me a while back when someone I know who lives in Islington said 'there's no-where to eat' in Upper St. So I walked along a couple of times and realise [...]
READING
COOKING WITHOUT RECIPES
Do you envy people who seem to be able to cook with effortless ease. Have you ever wanted to cook like your mother, bringing an endless variety of meals to the [...]
COOKING
LEMON CHICKEN WITH FENNEL
I reckon we get caught in a 'sunday' roast mentality - saving the sounds and sensations for the seventh day. But roasting up in the middle of a dreary week can [...]
EATING
THE DISHES I COOK
Quite often I am asked what sort of food I cook. After all how would you know what to expect from one of my pop-ups? It's the leap of faith presented by cooking [...]
CAMPAIGNS
FOODCYCLE
PipsDish is delighted to support the work of FoodCycle a social enterprise challenging the major issue [...]
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